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My 4 year old son is not a fan of mushrooms and makes it a point to remind me at completely random moments with “Mama, I don’t like mushrooms.” He would say this at the main entrance, at bedtime, while going on a walk, etc etc. I’d always nod my head and acknowledge him patiently. I think he got that from his dad who never did enjoy mushrooms until recently. Are food preferences inherited?! However, I love mushrooms, and wanted to make a personal treat. So one day I had some time to spare before dinnertime and went about frying up a box of Parisian button mushrooms, also known as ‘champignons de Paris’.
The scent of cooking drew my son into the kitchen, and he asked with curiosity: “Mama, what are you cooking?”
I replied to him: “I’m frying mushrooms.”
He frowned slightly and went: “But Mama, I don’t like mushrooms!”
“I hear you. You say you don’t like mushrooms,” was my reply.
Then I fished one morsel out of the bowl of freshly fried popcorn mushrooms, popped it into my mouth and chewed happily. The light crunch on the outside combined with the umami juiciness of the mushroom was so addictive! My son stared at me (and the bowl), and I offered him a piece. “Would you like to try one? It’s very yummy!”
He took one, ate it thoughtfully, swallowed and went: “May I have another one, Mama?”
Smiling, I gave him another piece and brought the bowl to the table. By then my husband and youngest son had gathered, attracted by the scent of the mushrooms. My personal treat became a family treat in the end!
After the last mushroom was eaten, my son declared: “Mama, I don’t like mushrooms!”
Then he gave me a smile.
😉
Where to get certain ingredients online:
- 1 cup sparkling water
- 1 cup cassava flour
- 1 tsp sea salt
- 1 tsp granulated garlic
- 1 tsp cream of tartar
- ½ tsp baking soda
- ½ - 1lb (1/4 - ½ kg) small button mushrooms, wiped clean
- Avocado oil, for deep frying
- In a medium mixing bowl, combine all the ingredients (except the mushrooms and avocado oil) and stir to form a smooth batter
- Add the mushrooms to the batter and stir to coat evenly with batter
- Deep fry for 7 - 8 minutes in a heavy bottomed pot with at least 2 inches of oil to prevent the mushrooms from sticking until they are crisp and golden brown (do this in batches if necessary to avoid overcrowding the pot or deep fryer)
- Drain well and serve immediately
I LOVE mushrooms and these sound super! 🙂
Thanks! Think my son would agree with you! 😉
Made these for my kids but used organic uncured beef hot dogs – to give them a “corn dog” bites. They loved them. I also decided to try this batter with pickles – it was great – as well as the original mushrooms, which I love. I think this batter has endless possibilities! Thank you. Also, I used avocado oil, but what other oil would you recommend, would coconut oil work? Avocado oil is pretty pricey. Thanks again for a recipe keeper for the kids!
“Corn dog” bites sound fantastic! Yes, I agree with you that the batter is really useful for all sorts of foods! You can try frying in pastured lard or tallow as well, or combine coconut oil and avocado oil. I find that coconut oil can give food a coconutty taste, so if you’re doing something that wouldn’t go with coconut, try doing a blend of oils to play down the coconut flavour. Hope that helps!
This recipe is absolutely amazing!!! I was just able to enjoy my first fried morel mushrooms in many, many years…a tradition in my house when I was growing up! Thank you so much! <3 Can't wait to make fish and "chips" at home very soon, as well, since this batter would be perfect!
Wow, fried morel mushrooms! So glad that you could enjoy a childhood recipe!